Mushroom Ragout Recipe

Instructions

1. Put in a stewpan 3 cups of good stock, either chicken or brown stock as desired; add 1 spoonful of vinegar, 1 spoonful of finely chopped parsley, 2 small onions sliced thin.
2. Add salt and paprika, a little mace or nutmeg.
3. Bring to a boil and put in 1 pint of well-cleaned mushrooms.
4. Cook very slowly until the mushrooms are tender--no longer; beat the yolks of 2 eggs, mix it with a little milk or some of the broth of the ragout.
5. Pour it in gradually, stirring quickly, and remove from the fire and serve.
6. It must not boil after the eggs are added.